Swiss-Irish food group Aryzta reported a 6.3% dip in revenues for the first half of the year, but said it expects to raise more than €450m ($555m) from full-year asset sales to deleverage its balance sheet.
A new EU regulation on acrylamide is setting benchmark values in several categories that will affect the bakery and snacks sectors. Peter Müller, technical service manager, Food, at Novozymes examines the upcoming challenges facing manufacturers.
General Mills has signed an agreement with Gunsmoke Farms to convert more than 30,000 acres of conventional farmland into certified organic acreage by 2020, in order to capitalize on growing consumer demand for natural and organic foods.
The University of Wisconsin was awarded first place for its freeze-dried cake bites in this year's Bimbo-sponsored baking contest at the Baking Tech Conference held in Chicago on February 27 and 28, 2018.
Researchers at Rice University have created a way to etch a graphene ‘label’ onto food like bread, coconuts and potatoes, which could embed RFID (radio-frequency) technology to track data on products.
Yamazaki Baking Co. posted a 1.1% sales increase, buoyed by Japan’s demand for premium breads, but noted a 14% drop in income for the year ended December 31, 2017.
From responsibly sourced cereals to complete meals in a bowl, BakeryandSnacks takes a look at what is hitting the bakery shelves around the world this month.
The Baker Street range has won its first listing in the major multiples, following a £500,000 ($698,260) investment by Carrs Foods to rebrand the range.
Mexican bakery conglomerate Grupo Bimbo reported a 6% increase in sales - helped by several acqusitions that expanded the company's presence into new markets - but noted a drop in profits.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
Bakery ingredients supplier BakeMark has announced it will acquire the Multifoods brand and two manufacturing facilities from CSM Bakery Solutions for an undisclosed sum.
Chinese appetites for bakery products continues to grow unabated, despite a market saturated with Asian brands and a continued upswing in foreign offerings.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
Bühler will be unveiling the next step in its continuous mixing process technology, which it claims reduces pre-dough processing times and increases hydration, at iba later this year.
ITO documents by Canada’s Competition Bureau released on Wednesday contain allegations of collusion between two of the country’s biggest bread producers and five grocery retailers.
The Allied Bakeries-owned brand is airing a new TV advert in February to support Kingsmill 50/50, the UK’s No 1 brand in Healthier White bread, according to Nielsen data.
'Since China banned imports of household plastics wastes on January 1, European food producers and retailers have intensified efforts to reduce or eliminate plastic.
The American Bakers Association (ABA) has secured Jonathan Warburton, chairman of Warburtons, as a keynote speaker at its 2018 convention to be held in April.
Swiss bakery business Aryzta has downgraded its full-year 2018 EBITDA, previously projected to be ‘broadly in line’ with last year, but now expected to be around 15% lower.
ProSweets/ISM is not only about confectionery. Hundreds of bakery and snack makers will also tout their services– here are just a few examples of what they have to offer in Cologne, Germany (January 28 to 31, 2018).
Sustainability efforts made by some of Europe’s leading food manufacturers slashed CO2 emissions from manufacturing operations by more than half in 2016 compared to a 1990 baseline, says the Food and Drink Federation (FDF).
France’s president has supported the National Confederation of French Bakers' (INBP) tender to UNESCO to add the baguette to its Intangible Cultural Heritage List.
UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
Late last year, Loblaw Companies Limited and parent company, bread producer George Weston Limited, sent shockwaves throughout the Canadian retail system by admitting to a scheme to increase the price of packaged bread that went on for over 14 years.
Global demand for sesame seeds is set to explode thanks to two very different macro-trends – the rise of fast food in Asia and healthy food in the West. Agrifood giant Olam is doubling capacity in its plants to meet that demand.
Piab has developed a customized suction cup, which can pick up thin and brittle food items such as sheets of pasta used in lasagna or thin slices of cracker bread.
Canadian bakery owner George Weston and retailer Loblaw have avoided criminal prosecution by immediately reporting anti-competitive activity to the Competition Bureau.
Gibson’s Bakery has filed a lawsuit in the Lorain County Court (Ohio) against Oberlin College for calling it ‘a racist establishment with a long account of racial profiling and discrimination.’
The Institute of Food Science & Technology (IFST) has updated its Information Statement on Acrylamide in Foods, in response to the EU acrylamide regulation last month (November 20).
European bakery supplier Aryzta has reported a ‘significant decrease in labor efficiency and production volumes’ after its Chicago-based Cloverhill Bakery lost 800 workers due to insufficient immigration documentation.
Buckwheat flour containing gluten and used in products advertised as gluten-free has prompted numerous recalls in New Zealand and led to at least one reaction.
